Kuruma prawn

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seasonal peak

January / February / March / December

Okinawa is known as Japan’s leading producer of farmed kuruma prawns. Thanks to warm water temperatures even in winter, they can be farmed over a long growing period, with their harvest season running from October through February. The name kuruma prawn comes from the fact that their striped pattern resembles the spokes of a wheel (kuruma) when they curl up. In Japan, they have long been regarded as a high-end shrimp, summed up in the phrase “the Ise lobster (spiny lobster) for appearance, but the kuruma prawn for flavor.” They are characterized by their firm, springy texture and delicate sweetness, which comes from their high levels of glycine, a sweet-tasting amino acid. High in protein and low in fat, they are popular prepared as sashimi, tempura, grilled with salt, and in other preparations that fully highlight their firm texture and sweet flavor.

See restaurants where you can eat this ingredient

Kuruma prawn

Restaurants using this ingredient

Kankoku Teppan Ryōri Kyūkan

Ryūkyū Shima Ryōri Taimo

Aji to Odori no Ryūgūjō Urashima

THE YUNAMI DINER

Restaurants where you can buy this ingredient

Uru Marche

Tomari Iyumachi

Itoman Gyogyō Kyōdō Kumiai Osakana Center